Sweet puff keto cake dough

Sweet dough recipe for puff keto pie. This dough can be used with custard or cheese filling.

Ingredients

• 140 gr almond flour
• 2 table. spoon. coconut flour
• ½ tea spoon. xanthan gum
• ¼ tea. spoon. pink salt
• 3 table. spoon. unsalted butter
• 60 gr cream cheese, chopped
• 1 PC. egg
• 15 drops liquid stevia

Directions

1. Add almond flour, gum, coconut flour, and salt to a blender bowl and blend until smooth.
2. Add butter and cream cheese cubes and blend for a few seconds, until crumbly
3. Add the egg and runny stevia, and blend until the dough just starts to gather into a ball. The mixture should look like a large crumb.
4. Transfer the dough to plastic wrap and roll into a ball, then flatten and seal.
5. Refrigerate for at least 30 minutes.
6. Place a cold disk of dough between two sheets of parchment paper and, working quickly, gently roll out to size.
7. Once the dough has formed into the shape you want, refrigerate it for 30 minutes (or freeze for 10-15 minutes) before baking to keep it in shape.
8. Brush the top with an egg solution if desired. When baking the base of the pie, pierce it several times with a fork to prevent bubbles from forming.
9. If you bake the dough without filling: bake at 220C for 10 minutes, then cover the outer top of the dough with foil. Bake for another 3-5 minutes until a pleasant brown color.
10. Note. Keto pie dough is faster than traditional puff pastry and is prone to burning. When adding the filling to raw dough, cover the tin with a sheet of foil before placing in the oven. Remove the foil 8-10 minutes before the end of the cooking time. This will help prevent the puff keto dough from burning.